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3/4

This recipe was just OK. I didn't like the dough much and I found it to be very time consuming. The end result was a little bland. I would try to add some more flavor some were for sure. I will say that it was a great make ahead dish for a cocktail party I was having, and was easy to serve. I would try this again but maybe add more sage into the filling and some nutmeg.

sfcynthiak
from Vienna, Austria
/ 12.23.2011

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This was very nice! I made it as little tartlets and agree that you don't need to strain the cheese. I also roasted the squash. A lovely appetizer! Held up ok overnight in the fridge, but it would be best on the same day as the custard shrinks up.

A Cook
from Connecticut
/ 12.14.2011

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This is a favorite with children. Take out the
squash and don't strain the parmesan. I love to serve it at parties as an update to quiche.

heatherramo
from New York City
/ 08.30.2008

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I have made this a
number of times to take
to parties and it has
always been very well
received and
complemented upon.
Bake just as the recipe is
written and you will taste
the subtilities in the
seasoning in both the
crust and squash, the
richness of the cheese
and cream, and the
marriage of taste
sensations.
It is a bit of work but
it can be made the day
before and refrigerated
after cooling. A minute
or so in the microwave
will bring it back to
serving temperature.

A Cook
from Eugene, Oregon
/ 10.06.2007

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I used a refrigerated crust and sprinked it with sage. well worth the effort. Looks lovely when cut.

scflower
/ 07.16.2007

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HELLO???
DID ANYONE MAKE THE ACTUAL RECIPE???

A Cook
/ 12.06.2006

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I substituted the black pepper parmesan pastry from the heirloom tomato tart (2001), roasted the squash in the oven as other readers suggested, and baked it in a long rectangular tart pan. This is a make-ahead for Thanksgiving dinner with friends! Really, really good.

dementad
from Seattle, WA
/ 11.04.2006

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I took the advice: roasted squash in oven with Herbs d'Provence - ooh delicious!!! Cut the corner with pillsbury dough. Wonderful! Light, smooth, with that extra kick of flavor thanks to the herbs, nutmeg, and don't forget the salt! Looks great and appeasing - since most adults don't like to eat veggies. Served this at a cocktail party. Rave reviews!

A Cook
from Michigan
/ 12.13.2004

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Recommendation for the squash: toss with olive oil, salt, pepper, and dried, rubbed sage. Roast in 375 degree oven for 15-20 mins. This enhances the flavor of the squash considerably.

A Cook
from Washington, D.C.
/ 10.20.2004

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I feel the need to help the ratings for this recipe. I have made it twice for special occasion dinner parties and guests always LOVE it. It is the first thing to disappear. It is a fair bit of work - but really decadent. Highly recommended.